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Tatsoi from an allotment harvest

PRESERVING GUIDE

Preserving Tatsoi

Harvest tatsoi while the leaves are crisp and tender, taking outer leaves or the whole rosette as needed. Chill dry leaves promptly for brief fresh storage. Blanched frozen tatsoi is suitable for soups and other cooked dishes, but the leaves soften and will not retain a raw salad texture.

Fresh tatsoi rosettes stored in a refrigerator drawer

Short-Term Refrigeration for Tatsoi

General preservation or storage guidance

Preparation Sort and chill promptly after harvest

Fresh tatsoi is a tender leafy green; chilling it promptly and keeping it cool without trapping excess water helps preserve its quality.

Method

  1. Harvest or select crisp, dark-green tatsoi and remove yellow, bruised or insect-damaged leaves.
  2. Separate the leaves and stems and rinse away soil in cold running water; drain and dry thoroughly before packing.
  3. Place the dry greens loosely in a breathable or perforated bag in the refrigerator crisper; avoid sealing wet leaves where condensation can collect.
  4. Keep chilled and use while the leaves remain crisp. Wash again just before eating if needed.
  5. Discard leaves that become slimy, mouldy or develop an off smell.

Storage

Refrigerator crisper in a loose, breathable bag · Use while leaves are crisp; no exact keeping period stated

Sources and scope

Blanched tatsoi leaves and stems prepared for freezing

Freezing Tatsoi

General preservation or storage guidance

Preparation About 20 minutes active, plus cooling and freezing

Tatsoi freezes for cooked dishes after a brief blanch, rapid cooling and thorough draining; the thawed leaves will be soft.

Method

  1. Choose fresh, tender tatsoi. Separate leaves from the rosette, discard damaged parts, rinse carefully and cut large leaves or stems into pieces.
  2. Blanch the leaves in boiling water for 2 minutes, timing once the water returns to a boil. Work in small batches.
  3. Cool promptly and thoroughly in cold water; drain well and gently press out excess water without crushing the leaves.
  4. Pack into freezer containers, leaving about 1.3 cm (½ in) headspace. Seal, label and freeze promptly.
  5. Use from frozen in soups, stews or other cooked dishes; thawed tatsoi will not be crisp. Keep continuously frozen and do not refreeze after thawing.

Storage

Freezer at −18°C or colder · Keep continuously frozen; no exact quality period stated

Sources and scope

  • Blanching Vegetables — National Center for Home Food Preservation

    Method-specific source recorded in the prior content audit

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